| Summary: | The objective of this research was to determine
changes in microbial flora and functional properties of yoghurts containing
lavender powder at rates of 0.010, 0.025, 0.050 and 0.075%. The effect of
lavender powder on the potential flora during fermentation was determined,
furthermore, alterations in microbiological properties of yoghurts were
examined during the storage period (1 d, 7 d and 14 d). Yoghurt samples
containing 0.010, 0.025, 0.050 and 0.075% lavender powder, were coded A1, A2,
A3, and A4, respectively. Streptococcal counts were 8.89±0.21, 8.71±0.09,
8.77±0.13, 8.66±0.04 and 8.91±0.13 log CFU/g, respectively, in the control, A1,
A2, A3, and A4 samples. No decrease in streptococcal counts was observed during
storage in all samples. Lactobacilli counts were 8.58±0.06, 8.43±0.26,
8.34±0.26, 8.02±0.02 and 8.53±0.34 log CFU/g, respectively, in the control, A1,
A2, A3 and A4 samples. While the lactobacilli count of the control sample
decreased during the storage period, it remained constant in A1, A2, A3 and A4
samples at the end of the storage time. It was determined that the lavender
powder supplementation contributed the viability of lactobacilli during
storage. No statistically significant difference was found in the total
bacterial counts between the samples on the first day, however the highest
total bacteria content was determined in A4 sample (8.31±0.01 log CFU/g) at the
end of the storage period (14 d).
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